Chicken Enchiladas - cooking recipe

Ingredients

6 boneless chicken breasts, cooked and shredded
2 medium onions, chopped
1 can mushrooms, drained
1 lb. Cheddar cheese, grated
tortilla shells
2 cans enchilada sauce
16 oz. sour cream
1 can cream of chicken soup
1 can green chilies

Preparation

Mix together the chicken, onions, mushrooms and 1/2 of the Cheddar cheese.
Dip tortillas in oil or you can dip them in enchilada sauce.
Fill shells and roll up.
Place, seam side down, in greased casserole dish.
Mix together the sour cream, cream of chicken soup and 1/2 soup can of water.
Pour this mixture over the enchiladas and top with the remaining cheese.
You can add green chilies on top of the cheese.
Bake at 400\u00b0 until hot and bubbly.